Lemony Chickpea Soup

🍋 Lemony Chickpea Soup (Mediterranean Style)

This Lemony Chickpea Soup is light yet deeply comforting, made with tender chickpeas, warm spices, and plenty of fresh lemon for that signature Mediterranean brightness. It’s the kind of soup that feels restorative—perfect for cool evenings, meatless meals, or anytime you want something wholesome and satisfying without heaviness.

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🛒 Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 4 cups vegetable broth (or chicken broth)

• 1 teaspoon ground cumin

• ½ teaspoon ground turmeric

• ½ teaspoon paprika

• Salt & black pepper, to taste

• Zest of 1 lemon

• Juice of 1 large lemon (or more to taste)

• ½ cup small pasta (orzo or ditalini) or diced potato (optional)

• 2 cups fresh spinach or kale (optional)

• Fresh parsley or dill, chopped (for garnish)

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👩‍🍳 Instructions

1. Sauté the base
   Heat olive oil in a pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

2. Build flavor
   Add cumin, turmeric, paprika, salt, and pepper. Stir for 30 seconds to bloom the spices.

3. Simmer
   Add chickpeas and broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

4. Add pasta or potato (optional)
   Stir in pasta or potato and cook until tender, about 8–10 minutes.

5. Finish with lemon
   Stir in lemon zest and juice. Add spinach or kale and cook 1–2 minutes until wilted.

6. Taste & serve
   Adjust seasoning and serve hot, garnished with fresh herbs.

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🌿 Serving Suggestions

• Serve with crusty bread or warm pita

• Drizzle with extra olive oil before serving

• Sprinkle with grated Parmesan or feta (optional)

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❓ Q & A

Q: Is this soup vegan?
A: Yes, if you use vegetable broth. It’s naturally dairy-free and plant-based.

Q: Can I make it ahead of time?
A: Absolutely. The flavors deepen as it sits. Store in the fridge up to 4 days.

Q: How do I make it creamier?
A: Blend 1–2 cups of the soup and stir it back in, or add a spoon of tahini.

Q: Can I freeze this soup?
A: Yes—freeze without pasta for best texture, then add fresh pasta when reheating.

Q: What makes it Mediterranean-style?
A: Olive oil, chickpeas, lemon, herbs, and warm spices are staples of Mediterranean cooking.